Poached & roasted quince

Name: Poached & roasted quince
Ingredients: 6 tbsp caster sugar; 700 ml cider (or wine if you prefer); 5 cloves; 8 cm cinnamon stick; 2 large or 4 small quince; 3 tbsp honey; A good glug of Marsala or sweet sherry; A good glug of Marsala or sweet sherry

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

This is a lovely way to enhance the natural fragrance and colour of quince. The poaching liquid can be wine, sherry, port or even water rather than cider, but I have a soft spot for the local brew. Simmer the quince a little longer if you are eating them unroasted – they keep their shape well rather than collapsing when cooked.

Ingredients

6 tbsp caster sugar
700 ml cider (or wine if you prefer)
5

Dessert
Gluten-free
Vegetarian
October
November
December
Autumn

Method

Put the sugar and cider into a saucepan and bring slowly to a simmer, then add the cloves and cinnamon.

Peel, halve and core the quince and immediately immerse each half in the cider to prevent them discolouring. Let the fruit simmer until tender test with the point of a sharp knife. This can take anywhere from 30 minutes to an hour, depending on their size and state of ripeness.